- 350g stale white/light bread (anything will do, baguette, croissant, fruit loaf)
- 50g soft butter
- 1 Packet Telegraph Hill Marinated Figs
- 300ml milk
- 300ml cream
- Zest 1 orange
- 3 large eggs
- 4 tablespoons light soft brown sugar
- Vanilla, (1 bean or 1 teaspoon essence)
- ½ tsp ground cinnamon
- Pinch ground nutmeg
- Extra brown sugar or icing sugar for dusting/sprinkling
- Preheat the oven to 145 degrees
- Rip or cut the bread into thick slices or rough chunks
- Drain the Telegraph Hill figs and reserve the liquid.
- Halve the figs
- Butter the bread and arrange with the figs in a lined or greased glass/ceramic baking dish
- Whisk together the remaining ingredients except the extra sugar and pour over the bread/figs
- Allow to soak for 30min
- Dust/sprinkle the extra sugar over top
- Bake for 50min
- Serve warm with the reserved fig liquid and fresh cream/ ice cream
Bread and butter pudding is in need of a re-brand or at least some serious PR help. The name does nothing to portray how wonderful a dish it is; more invoking thoughts of a bland sandwich that someone is trying to pass of as a dessert.
Recipe by our very own Garvin Versey
